Want to learn more about food animal processing? Ohio State University extension meat specialists are offering a two-day workshop to help the current labor force face challenges brought forth by the 2020 pandemic.
What To Expect: Participants will have a better understanding of anatomy, muscle myology, cutting guidelines, food safety, meat quality, the role of processed meat and government regulated non-meat ingredients (i.e. salt, phosphates, nitrites, etc.) finalized by conducting hands-on cutting tests to understand the impact of yields on profit margins.